Baked Chicken Caprese Salad

Name: Baked Chicken Caprese Salad
Total time: 1800 s
Yield: 1 phần ăn
Cuisine: American
Ingredients: 125 g boneless chicken thighs; 100 g mozzarella, low-fat - cut into 1cm-thick slices; 1.5 tomatoes, cut into 1cm-thick slices; 4 tsp olive oil; 4 tsp balsamic vinegar; 2-3 bulbs of garlic, minced; Salt and pepper (to taste); Dried oregano or any Italian herbs (to taste)

Luan Nguyen @tklarryonline

Ho Chi Minh City, Vietnam to Melbourne, Australia

Baked Chicken Caprese Salad

Luan Nguyen @tklarryonline

Ho Chi Minh City, Vietnam to Melbourne, Australia

Saved

Ingredients

30 minutes

1 phần ăn

125 gboneless chicken thighs
100 gmozzarella, low-fat - cut into 1cm-thick slices
1.5tomatoes, cut into 1cm-thick slices
4 tspolive oil
4 tspbalsamic vinegar
2-3bulbs of garlic, minced
Salt and pepper (to taste)
Dried oregano or any Italian herbs (to taste)

Saved

Steps

30 minutes

1

Reheat the oven at 200ºC
2

Season the chicken thighs with salt and pepper.
3

Heat up a casserole dish with medium-high heat and add half of the olive oil. Lightly brown the minced garlic.
4

Put the meat in, skin side down. Flip once the skin is browned and crispy (roughly 2 minutes). Brown the other sides of the thigh for 30 seconds each side then turn off the heat. Make sure the skin side is up now.
5

Place the tomatoes and mozzarella slices alternately on top of the meat.
6

Season with salt, pepper, and oregano (or Italian herbs).
7

Mix the remaining olive oil with the balsamic vinegar and drizzle over the tomato and mozzarella chicken.
8

Bake in the oven at 200ºC for 25 minutes until the mozzarella is golden yellow.
9

Enjoy your meal.